The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.
Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.
With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Contributor contact details - p. iv 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xxi 7. Preface - p. xxxii 8. Part I: Microbial decontamination of different food products - p. xxxv 9. Chapter 1: Microbial decontamination of fresh produce - p. xxxv 10. Chapter 2: Microbial decontamination of raw and ready-to-eat meats - p. 29 11. Chapter 3: Microbial decontamination of poultry carcasses - p. 59 12. Chapter 4: Microbial decontamination of seafood - p. 95 13. Chapter 5: Microbial decontamination of nuts and spices - p. 124 14. Chapter 6: Microbial decontamination of juices - p. 162 15. Chapter 7: Microbial decontamination of milk and dairy products - p. 189 16. Part II: Current and emerging non-chemical decontamination methods - p. 238 17. Chapter 8: Advances in food surface pasteurisation by thermal methods - p. 238 18. Chapter 9: Microbial decontamination of food by microwave (MW) and radio frequency (RF) - p. 273 19. Chapter 10: Microbial decontamination of food by power ultrasound - p. 299 20. Chapter 11: Microbial decontamination of food by irradiation - p. 321 21. Chapter 12: Microbial decontamination of food by ultraviolet (UV) and pulsed UV light - p. 343 22. Chapter 13: Microbial decontamination of food by high pressure processing - p. 369 23. Chapter 14: Microbial decontamination of food by pulsed electric fields (PEFs) - p. 406 24. Chapter 15: Microbial decontamination of food by infrared (IR) heating - p. 449 25. Chapter 16: Microbial decontamination of food by non-thermal plasmas - p. 467 26. Part III: Current and emerging chemical decontamination methods - p. 492 27. Chapter 17: Microbial decontamination of food using ozone - p. 492 28. Chapter 18: Chlorine dioxide for microbial decontamination of food - p. 532 29. Chapter 19: Electrolyzed oxidizing water for microbial decontamination of food - p. 562 30. Chapter 20: Organic acids and other chemical treatments for microbial decontamination of food - p. 591 31. Chapter 21: Dense phase CO2 (DPCD) for microbial decontamination of food - p. 664 32. Part IV: Current and emerging packaging technologies and post-packaging decontamination - p. 697 33. Chapter 22: Packaging technologies and their role in food safety - p. 697 34. Chapter 23: Emerging methods for post-packaging microbial decontamination of food - p. 745 35. Index - p. 770
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.
Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.
With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Contributor contact details - p. iv 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xxi 7. Preface - p. xxxii 8. Part I: Microbial decontamination of different food products - p. xxxv 9. Chapter 1: Microbial decontamination of fresh produce - p. xxxv 10. Chapter 2: Microbial decontamination of raw and ready-to-eat meats - p. 29 11. Chapter 3: Microbial decontamination of poultry carcasses - p. 59 12. Chapter 4: Microbial decontamination of seafood - p. 95 13. Chapter 5: Microbial decontamination of nuts and spices - p. 124 14. Chapter 6: Microbial decontamination of juices - p. 162 15. Chapter 7: Microbial decontamination of milk and dairy products - p. 189 16. Part II: Current and emerging non-chemical decontamination methods - p. 238 17. Chapter 8: Advances in food surface pasteurisation by thermal methods - p. 238 18. Chapter 9: Microbial decontamination of food by microwave (MW) and radio frequency (RF) - p. 273 19. Chapter 10: Microbial decontamination of food by power ultrasound - p. 299 20. Chapter 11: Microbial decontamination of food by irradiation - p. 321 21. Chapter 12: Microbial decontamination of food by ultraviolet (UV) and pulsed UV light - p. 343 22. Chapter 13: Microbial decontamination of food by high pressure processing - p. 369 23. Chapter 14: Microbial decontamination of food by pulsed electric fields (PEFs) - p. 406 24. Chapter 15: Microbial decontamination of food by infrared (IR) heating - p. 449 25. Chapter 16: Microbial decontamination of food by non-thermal plasmas - p. 467 26. Part III: Current and emerging chemical decontamination methods - p. 492 27. Chapter 17: Microbial decontamination of food using ozone - p. 492 28. Chapter 18: Chlorine dioxide for microbial decontamination of food - p. 532 29. Chapter 19: Electrolyzed oxidizing water for microbial decontamination of food - p. 562 30. Chapter 20: Organic acids and other chemical treatments for microbial decontamination of food - p. 591 31. Chapter 21: Dense phase CO2 (DPCD) for microbial decontamination of food - p. 664 32. Part IV: Current and emerging packaging technologies and post-packaging decontamination - p. 697 33. Chapter 22: Packaging technologies and their role in food safety - p. 697 34. Chapter 23: Emerging methods for post-packaging microbial decontamination of food - p. 745 35. Index - p. 770
